Pencil Cake

Total Time:
1 hr 20 min
Prep:
1 hr 20 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 2 16 -ounce frozen pound cakes, thawed
  • 1 16 -ounce tub vanilla frosting
  • 6 drops red food coloring
  • 23 drops yellow food coloring
  • 2 tablespoons semisweet chocolate chips
  • 2 green sour belt candies
Directions
  • Cut a 2-inch piece from one cake for the eraser; set aside. Trim 1/2 inch from the uncut ends of both cakes. Line up the cakes to make 1 long cake.

  • Using a paring knife, score 2 lines down the length of both cakes, 1 1/4 inches in from each side. With the lines as a guide, trim the cake sides at an angle, as shown.

  • Mix 1/2 cup vanilla frosting, the red food coloring and 3 drops yellow food coloring in a glass liquid measuring cup. Microwave the frosting about 20 seconds, stirring every 5 seconds.

  • Make the eraser: Put the 2-inch piece of cake on a rack set over a baking sheet. Pour the warm pink frosting evenly over the cake. Chill until set, about 20 minutes.

  • Microwave the chocolate chips in a resealable plastic bag (unsealed) in 5-second intervals until melted. Push the chocolate to one corner, twist the bag and secure with tape; freeze until set.

  • Mix the remaining 1 1/2 cups frosting and 20 drops yellow food coloring. Frost the cake with an offset spatula, following the beveled edges.

  • Make the tip: Cut one end of the cake into a tip, shaving it with a paring knife so the pencil looks sharpened.

  • Remove the chocolate cone from the bag and trim the base to make it flat. Attach the chocolate tip to the pencil with frosting; attach the eraser to the other end.

  • Lay the sour belts across the end of the pencil near the eraser, trimming as needed. Gently press into the frosting to secure.

  • Photograph by Kang Kim


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    This recipe is featured in:

    Fun Family Weekends